Slow Cooker Creamy Potato Soup
Ingredients:
10 gloves of garlic, minced (if you use jarred, it's a 5 t equivalent)
64 oz (8 cups) of chicken stock or broth
1 T seasoned salt
5 pounds russet potatoes, washed NOT peeled, diced into 1/2 inch cubes
2 medium yellow onions, diced
2 cups carrots, diced
16 oz low fat or non fat cream cheese
Directions:
Combine all ingredients (except for cream cheese) in crock pot and cook on high for 6 hours or low for 10 hours.
Take out half of soup and place in blender with most of liquid and blend with cream cheese. Pour blended soup back in with rest of soup in crock pot and stir to re-incorporate. (This will give you a creamy base with some chunky vegetables still intact).
Can garnish with shredded cheese, green onion, crumbled bacon, if desired.
I serve with crusty bread, usually rosemary focaccia.
Notes:
Very simple and perfect for fall. This has become my go-to recipe to bring to new moms with newborns. It's a familiar tasting comfort food that agrees with most palates. This make A LOT of soup (it fills my crock pot up to the very top) so I take half to the new mom's family and save half for our family. You could easily half this if just eating for your own family (at least at my family's stage now, who knows in the future!). It is certainly a comfort food with the cream cheese ingredient, but so worth it! My kids all love it, including EmmaMae.
